Salt and Pepper Soup Crackers!

Seriously, get ready for the cutest little soup crackers ever. So simple, so fast, but totally worthwhile.

You start with a basic biscuit dough, but one with very little butter. You can spice them up however you like. On this batch I made salt and pepper crackers, since I didn’t know what kind of soup they were gonna land in.

After the dough relaxes for a bit, roll it out to be very thin. Then stamp or cut into whatever your desired shape. I went with the smallest fluted cutter I had, because it’s cute.

Use a skewer or a fork (I ripped one of the teeth off of a plastic fork) to poke little holes in the crackers. You want to try to go all the way through, this helps them bake evenly and keeps them from totally ballooning up in the oven.

The you brush them with melted butter and sprinkle on some salt.

Then you bake them until they’re nice and crispy!

And aren’t they frickin’ adorable?! These ended up in a delicious delicata squash soup. I think next I’m gonna play with a spicy version to go in a chili….yummmmm.

Goodness, I’m not sure what could have gone wrong. Even if the butter had been over worked, they should have still been crispy. Maybe the butter got warm and melted into the dough? Try cutting the butter in with something other than your hands and see if that works. Let me know!